• Title/Summary/Keyword: Golden threadfin

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Quality Characteristics by Grade of Commercial Frozen Surimi (냉동수리미의 등급에 따른 품질특성)

  • Ahn, Byeong-Soo;Kim, Byeong-Gyun;Jeon, Eun-Bi;Lee, In-Seok;Oh, Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.52 no.6
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    • pp.555-561
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    • 2019
  • We examined the quality characteristics of four kinds of Alaska pollack Theragra chalcogramma surimi (APS), five kinds of golden threadfin bream Nemipterus virgatus surimi (GTS), and two kinds of giant squid Ommastrephes bartrami surimi (GSS) used in Korea. The volatile basic nitrogen contents of APS, GTS, and GSS increased with decreasing grade to 6.8-9.8, 5.5-8.3, and 143.5-177.7 mg/100 g, respectively. The Ca2+-ATPase activities of APS and GTS decreased with decreasing grade to 0.63-0.83 and 0.60-0.80 pi μmole/min/mg, respectively. The Ca2+-ATPase activity of RA-grade GSS was 0.82-0.91 pi μmole/min/mg. The whiteness values of APS, GTS, and GSS heat-induced gels were 54.0-71.4, 53.9-71.0, and 52.2-70.3, respectively, and that of both APS and GTS decreased with decreasing grade. The gel strengths of APS and GTS heat-induced gels were 412.3-769.4 and 280.2-456.5 g·cm, respectively, and decreased with decreasing grade. The total amino acid contents of SA-grade APS, SSA-grade GTS, and RA-grade GSS were 17,328.1, 17,965.0, and 14,846.8 mg/100 g, respectively, and the major amino acids were glutamic acid, aspartic acid, arginine, leucine, lysine, proline, alanine, and phenylalanine. The primary minerals were sodium (136.6-164.9 mg/100 g), potassium (45.7-160.4 mg/100 g), phosphorus (35.0-73.5 mg/100 g), sulfur (22.8-56.4 mg/100 g), and calcium (18.0-203.4 mg/100 g).

Processing and Quality of Natural-tasting Steamed Fish Paste Containing Unwashed Pufferfish Lagocephalus wheeleri Surimi (복어(Lagocephalus wheeleri) 수리미를 첨가한 어묵의 제조 및 품질특성)

  • Ahn, Byeong-Soo;Kim, Byeong-Gyun;Hwang, Seok-Min;Park, No-Hyun;Lee, Hyun-Jin;Oh, Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.52 no.6
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    • pp.562-570
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    • 2019
  • To develop natural-tasting fish paste from the pufferfish Lagocephalus wheeleri, steamed pufferfish paste (SPP) was prepared and its optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SPP was produced by thawing golden threadfin Nemipterus virgatus surimi (FA grade), then adding 10% unwashed pufferfish surimi (PS), 1.5% salt, 8.0% wheat starch, 0.25% calcium carbonate, 0.25% sugar, 0.75% sorbitol, 0.25% polyphosphate, and 12.0% pufferfish hot-water extract (Brix 10°). The meat was ground with a Stephan mixer, molded at low temperature (18℃, 10 h), vacuum packed in a laminated plastic film bag, heat treated with hot water (95℃, 50 min), and cooled. As the amount of PS added increased, the whiteness, gel strength, and shear strength of the SPP decreased slightly. However, the SPP folding test showed no deterioration in the texture. In the sensory evaluation, the SPP received a higher rating for taste, smell, and overall taste than commercial Japanese pufferfish Kamaboko. The total amino acid content of the SPP was 10,262.6 mg/100 g; the major amino acids were aspartic acid, glutamic acid, alanine, valine, leucine, lysine, and arginine. The free amino acid content was 133.0 mg/100 g; the major amino acids were taurine, glutamic acid, glycine, alanine, cystine, and lysine.

Effect of potato starch on suitability for 3D printing in golden threadfin bream (Nemipterus virgatus) surimi mixture preparation (감자 전분의 첨가가 수리미 혼합물 제조에서 3D 프린팅 적합성에 미치는 영향)

  • Seo, Hun-Seo;Park, Ye-Lin;Park, Jeong-Cheol;Han, Hyeon-Su;Kang, Yoo-Seok;Choi, Ye-Hui;Kim, Su-Hyeong;Kim, Han-Ho;Jeong, So-Mi;Kang, Woo-Sin;Kim, Su-Ryong;Ryu, Si-Hyeong;Lee, Ji-Eun;Xu, Xiaotong;Lee, Ga-Hye;Ahn, Dong-Hyun
    • Journal of Applied Biological Chemistry
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    • v.64 no.4
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    • pp.413-419
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    • 2021
  • In this study, we investigated the physical properties, color values of mixtures with starch from potato in preparing a cartridge for 3D printing using golden threadfin bream (Nemipterus virgatus) surimi as raw material. The results show that the hardness and gumminess of the surimi mixture added potato starch increased but cohesiveness decreased compared to the negative control. This means that the starch makes surimi stronger texture than the negative control. After 7 days of cold storage at 4 ℃, for unheated surimi, firmness is increased but adhesiveness is decreased. And among physical properties of surimi stored after heating, hardness and gumminess were decreased compared to before storage. Lastly, after storage for 7 days, the hardness and gumminess of fried surimi decreased compared to fried surimi before storage. As a result of sensory evaluation, texture, elasticity scent of surimi stored after heating were decreased but overall favorability was similar. Compared to the after storage, result of sensory evaluation of fried surimi, result of the before storage showed no significant differences. From these results, it is suggested that potato starch, which increases overall physical strength and have little effect on preference, can be used as an additive for golden threadfin bream surimi.